Chicken And Mushroom Patties Kotlety Recipes

CHICKEN & MUSHROOM PATTIES (KOTLETY)

Steps:

• For the mushrooms, White Button or Cremini (which is a brown button mushroom) work well. For those in Thailand, think White Shimeji or Buna Shimeji (brown) mushrooms or Shiitake mushrooms. For this recipe I used mostly Buna Shimeji and Shiitake mushrooms.
• Slice/chop the mushrooms and cook in a non stick pan with 2 tablespoons of heated olive oil. Cook until lightly browned and softened and most of the water is cooked off. Drain.
• Add the cooked mushrooms into a food processor and mince, or if grinding the chicken yourself, just run them through the grinder. If you really have time, mince yourself by hand if desired. (I course ground chicken thighs then simply ran the mushrooms through the grinder right after the chicken was run through.)
• In a large bowl, add the chicken, the mushrooms, onion, eggs, panko, salt and pepper, mix to combine. I just used a large spoon, it mixes very easily.
• Use an ice cream scoop to make perfect size small patties, hand shape into 2-3 inches across for fritters , or just make larger patties for say a sandwich roll.
• In a large non stick pan, heat a splash of olive oil, add the patties, cover and cook about 3-4 minutes per side. When golden brown on each side, remove to paper towels to drain.
• Serve with a dipping sauce of your choice, or if you make lager patties, enjoy on a sandwich roll with lettuce and mayo.

CHICKEN AND MUSHROOM PATTIES (KOTLETY)

Steps:

• Saute mushrooms over med/high heat until softened and lightly browned, then mince them in a food processor or put them through the meat grinder. You can also finely chop cooked mushrooms by hand if you're feeling adventurous.
• In a large bowl, combine: 1 lb ground chicken, your cooked & finely chopped mushrooms, grated onion, 2 eggs, 1/2 cup bread crumbs and 1 1/2 tsp salt and 1/2 tsp pepper (or to taste).
• Place about a heaping Tablespoon of the mixture at a time into the flour, then I dredged it on both sides and used my hands to create oval patties, tapping off excess flour. If you're making sliders, make them round like mini burgers.
• Heat 2-3 tbsp of oil in a nonstick skillet. Once oil is hot, add the fritters. Cover and cook until golden on both sides. Cook about 4 minutes on the first side and 2-3 minutes on the next. Wipe your skillet with a paper towel between batches and add more oil as needed. Remove to a plate and serve warm.

CHICKEN MUSHROOM BURGERS

Steps:

• Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. Add the garlic and shallot and cook, stirring frequently, until softened, about 1 minute. Add the mushrooms and wine or stock and simmer until the pan is completely dry, about 7 minutes. Continue cooking until the mushrooms are lightly browned, about 1 minute. Set aside to cool.
• Combine the cooled mushroom mixture, ground chicken, breadcrumbs, eggs, basil, salt and some pepper in a large bowl. Blend well and then form into 4 patties. Cook the patties in a saute pan over medium to medium-high heat with the remaining 1 tablespoon olive oil, 4 to 5 minutes per side. (Or cook on the grill, or roast in a 425 degree F oven, until cooked through, about 12 minutes.)
• Cut the tomato into 4 thick slices and place on a baking sheet. Top each tomato slice with 1 tablespoon of the grated Parmesan. Split the 4 rolls, spread with softened butter and arrange cut-side up on the baking sheet with the tomatoes. Broil until the buns are toasted and the cheese is slightly melted, keeping a careful watch to prevent burning.
• Spread one side of the toasted buns with Dijon mustard before assembling the burgers and topping with lettuce.

CHICKEN AND MUSHROOM PATTIES (KOTLETY OR KATLETI)

Steps:

• Saute mushrooms over med/high heat until softened and lightly browned, then mince them in a food processor or put them through the meat grinder. You can also finely chop cooked mushrooms by hand if you're feeling adventurous.
• In a large bowl, combine: 1 lb ground chicken, your cooked & finely chopped mushrooms, grated onion, 2 eggs, 1/2 cup bread crumbs and 1 1/2 tsp salt and 1/2 tsp pepper (or to taste).
• Using an ice cream scoop, place one scoop of the mixture at a time into the flour, then dredge it on both sides and used your hands to create oval patties, tapping off excess flour. If you're making sliders, make them round like mini burgers.
• 4. Heat 2-3 tbsp of oil in a nonstick skillet. Once oil is hot, add the fritters. Cover and cook until golden on both sides. Cook about 4 minutes on the first side and 2-3 minutes on the next. Wipe your skillet with a paper towel between batches and add more oil as needed. Remove to a plate and serve warm.

CHICKEN AND MUSHROOM PATTIES (RUSSIAN KOTLETY)

Steps:

• Place 1 pound of mushrooms in a large skillet. Saute over medium-high heat until softened and lightly browned. Transfer to a food processor and pulse to mince.
• Transfer the mushrooms to a large bowl with 1 pound of ground chicken, grated onion, 2 eggs, ½ a cup of bread crumbs, and 1 ½ teaspoons of salt and ½ a teaspoon of pepper.
• Place ½ cup of flour on a plate.
• Drop about a heaping tablespoon of the mixture at a time into the flour. Coat the mixture on all sides and shape into oval patties using your hands. Tap off any excess flour.
• Heat 2-3 tablespoons of oil in a nonstick skillet. Once hot, add the patties in batches and cover. Cook until golden brown on all sides. Cook about 4 minutes on the first side and 2-3 minutes on the next.
• Keep the cooked patties warm while you cook the rest.
• Serve immediately with potatoes or salad on the side.

CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE

Steps:

• Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.

EASTERN EUROPEAN KOTLETY

Steps:

• Mix ground beef, cracker crumbs, onion, egg, milk, garlic, kosher salt, and black pepper in a large bowl until evenly blended. Shape meat mixture into twelve 3-inch patties about 1 1/4-inch thick.
• Heat vegetable shortening in a large skillet over medium-high heat. Sear patties until golden brown, about 2 minutes per side. Reduce heat to low and continue cooking, uncovered, until patties are no longer pink in the center, about 20 minutes more. Remove patties from skillet and drain on paper towels until ready to serve.

CHICKEN & MUSHROOM PATTIES (KOTLETY)

Steps:

• 1. For the mushrooms, White Button or Cremini (which is a brown button mushroom) work well. For those in Thailand, think White Shimeji or Buna Shimeji (brown) mushrooms or Shiitake mushrooms. White Log mushrooms may work as well. The types that probably would not work well in this recipe is Ear Wood, Enoki, or King Oyster mushrooms. For this recipe I used mostly Buna Shimeji and Shiitake mushrooms.
• 2. Slice/chop the mushrooms and cook in a non stick pan with 2 tablespoons of heated olive oil. Cook until lightly browned and softened and most of the water is cooked off. Drain.
• 3. Add the cooked mushrooms into a food processor and mince, or if grinding the chicken yourself, just run them through the grinder. If you really have time, mince yourself by hand if desired. (I course ground chicken thighs then simply ran the mushrooms through the grinder right after the chicken was run through.)
• 4. In a large bowl, add the chicken, the mushrooms, onion, eggs, panko, salt and pepper, mix to combine. I just used a large spoon, it mixes very easily.
• 5. Use an ice cream scoop to make perfect size small patties, hand shape into 2-3 inches across for fritters, or just make larger patties for say a sandwich roll.
• 6. In a large non stick pan, heat a splash of olive oil, add the patties, cover and cook about 3-4 minutes per side. When golden brown on each side, remove to paper towels to drain.
• 7. Serve with a dipping sauce of your choice, or if you make lager patties, enjoy on a sandwich roll with lettuce and mayo.